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I'm a home cook and I love my machine but it is really cheap to try: you can get into it for about $100 by buying a dorkfood thingy - if you have a cheap slow or rice cooker around - has to be an older analog not digital model, see there web site ...

Thanks for the info! Since reading about the technique on this site I have been interested but not willing to shell out the big bucks. This looks like it will be a fun unit to play with for my home cooking.

I'm a home cook and I love my machine but it is really cheap to try: you can get into it for about $100 by buying a dorkfood thingy - if you have a cheap slow or rice cooker around - has to be an older analog not digital model, see there web site ...

Also, as I've played with it (only a little so far) and tried to wrap my head around it I think what you get with Sous Vide is:

1) very consistent doneness throughout the thickness of the item.
2) very precise, repeatable process/product.
3) ability to time-shift the majority of the cooking, in a very effective way. (particularly for proteins)